There is something timeless about a big pot of vegetable beef soup gently simmering on the stove. This is the kind of recipe that feels like it has always existed. Warm, hearty, and deeply comforting, this old fashioned vegetable beef soup is packed with ground beef, tender vegetables, and a rich tomato-based broth that tastes even better the longer it cooks.
I love making this soup when I want something simple and nourishing that feeds a crowd. It is cozy, budget-friendly, and perfect for slow evenings when the house smells like dinner hours before it is ready. Let's make a pot together.
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Why You'll Love This Recipe
- Hearty and filling with ground beef and vegetables
- Easy to make in one large pot
- Perfect for meal prep and freezing
- Feeds a crowd or lasts all week
- Classic, old fashioned comfort food
Ingredient
- 1 pound ground beef, cooked and drained
- 46 ounces tomato juice
- 46 ounces water
- 1 tablespoon beef bouillon base or 3 bouillon cubes
- 16 ounces frozen mixed vegetables
- 4 cups potatoes, cubed
- 1 teaspoon salt
- 1 tablespoon minced dried onion
- 1 tablespoon sugar
- ¼ teaspoon black pepper
- ¼ teaspoon dried basil
- 2 bay leaves
- ⅓ cup barley
- 1 teaspoon Worcestershire sauce
Ingredient Notes and Substitutions
Ground beef makes this soup hearty while still keeping it approachable and easy. You can use lean ground beef to keep the broth lighter.
Barley adds body and makes the soup extra satisfying. If you prefer, you can swap it for rice, but barley gives that classic old fashioned feel.
Frozen mixed vegetables keep things simple and convenient. Use whatever blend you like best.
Instructions
- In a skillet, brown the ground beef over medium heat until fully cooked. Drain off the fat and set the beef aside.
- In a large 6-quart stock pot, add the cooked beef, tomato juice, water, and beef bouillon. Stir well to combine.
- Add the frozen vegetables, cubed potatoes, salt, dried onion, sugar, pepper, basil, bay leaves, barley, and Worcestershire sauce.
- Bring the soup to a gentle simmer. Reduce the heat to low and let it cook for at least 1 hour, stirring occasionally.
- Remove the bay leaves before serving.
- Ladle into bowls and serve warm.
Pro Tips for Success
- Let the soup simmer longer if you have time. The flavor deepens beautifully.
- Stir occasionally so the barley does not stick.
- Taste near the end and adjust seasoning gently.
- Dice potatoes evenly for consistent cooking.
Storage and Reheating
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to four days.
Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in short intervals.
Make Ahead and Freezing
This soup is perfect for freezing. Once cooled, transfer it to freezer-safe containers and freeze for up to three months.
Thaw overnight in the refrigerator before reheating gently on the stove.
Tips and Variations
- Add extra vegetables like green beans or corn.
- Use beef broth instead of water for a richer flavor.
- Swap ground beef for stew meat if preferred.
- Add a pinch of thyme for warmth.
- Serve with crusty bread for dipping.
FAQs
Yes. It is packed with vegetables, protein, and a light broth, making it a balanced dinner.
Absolutely. Combine everything and cook on low for 6 to 8 hours.
Yes, slightly. It adds body and makes the soup more filling.
📖 Recipe
Vegetable Beef Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 20 cups 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This vegetable beef soup is hearty and comforting, with a rich, savory broth that's packed with ground beef, tender veggies, and flavorful seasonings. It's an easy meal that's perfect for a cozy family dinner.
Ingredients
- 1 lb ground beef, cooked and fat drained
- 46 oz tomato juice
- 46 oz water (use tomato juice can to measure)
- 1 tablespoon Better Than Beef Bouillon (or 3 bouillon cubes)
- 16 oz frozen mixed vegetables
- 4 cups potatoes, cubed
- 1 teaspoon salt
- 1 tablespoon minced dry onion
- 1 tablespoon sugar
- ¼ teaspoon black pepper
- ¼ teaspoon dried basil
- 2 bay leaves
- ⅓ cup barley
- 1 teaspoon Worcestershire sauce
Instructions
- Brown and cook the ground beef in a skillet. Drain excess fat.
- In a 6-quart stock pot, combine all ingredients including cooked ground beef.
- Bring the soup to a simmer over medium heat.
- Simmer for at least 1 hour, stirring occasionally. The longer it simmers, the richer the flavor. Remove bay leaves before serving.
- Serve warm and enjoy!
Notes
Letting the soup simmer longer deepens the flavor. Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, cool completely and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 112
- Sugar: 3g
- Sodium: 218mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0.1g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Serving Suggestions
Serve this old fashioned vegetable beef soup with warm rolls, cornbread, or crackers. It is perfect for cozy family dinners or feeding a crowd on chilly nights.
Nutrition and Notes
This recipe makes about 20 cups and is ideal for large families or meal prep. Each cup is light yet satisfying, with simple ingredients that feel nourishing and familiar. I often let this soup simmer longer than an hour when I can. The flavor just keeps getting better.
Reader Reviews
Readers love how classic and comforting this soup feels. Many say it reminds them of childhood dinners and Sunday afternoons at home.
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